Managing People and Systems

Managing People
and
Systems

Description of Business
Ottolenghi is a medium size shop in London that offers favoured cakes and pastries. In
addition to this, it provide all forms of Ottolenghi bakery products. The main aim of any
business is to generate profits.
Description of Business
Management Structure
 The management structure of the Ottolenghi is functional, wherein the organization is
divided into small groups of different functional areas.
 The different functional areas within the respective company are Finance, Marketing,
Operations etc.
 A functional management structure contributes to the overall development of the
company. Not only this, it also helps in providing guidance to the different employees
across different departments of the company. This also makes it easier for the
management to add new position to the structure easily.
Role of induction in the recruitment process
Induction is an important process in an organization as it helps it in providing a
welcoming experience to the new hires. The process involves the HR manager or executives
sharing information regarding the job role as well as other processes at work with the
employees. The process of induction and onboarding are primarily meant for making the
employees comfortable with the organization environment as well as the existing employees.
For example, during the induction, the manager has to introduce the new employees with
their roles and responsibilities.
Ottolenghi
Job Description
Chef
JOB DESCRIPTION
Ottolenghi
JOB TITLE: Chef

MAIN PURPOSE AND SCOPE OF THE JOB
 Plan, implement and manage day to day operations
 Suggest new items to add on the menu
 Understand the preferences of the visitors and them provide suggestions based on the
findings
 Check the quality of equipment as well as material on a regular basis
 Always adhere to health as well as safety standards
 Decorate the pastries using different types of icings and toppings so that they appear
to be appealing
Preferred Skills
 Friendly attitude
 Strong interpersonal and leadership skills
 Strong passion for the art of food design
 Great attention to creativity and detail
 Effective Leadership Skills
Main Duties:
 Overall responsibility for the kitchen’s daily operations. This will include cooking
meals for the students and staff as part of chef team
 Liaising with the relevant companies for food orders.
 Creating new dishes and menus. There is an expectation that there will be a two week
menu cycle to provide both variety and consistency
 Interviewing and hiring new staff as required in partnership with the deputy Head
 Management of other chefs and catering staff
 Monitoring and controlling stock levels.